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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/432995
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dc.contributor.authorSiaw Chon Lok-
dc.contributor.authorYu Swee Yean-
dc.date.accessioned2023-08-04T09:09:36Z-
dc.date.available2023-08-04T09:09:36Z-
dc.identifier.otherukmvital:64261-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/432995-
dc.subjectIntermediate moisture meat-
dc.subjectBth-
dc.subjectQuality-
dc.subjectIntermediate moisture meat-
dc.subjectSorbic acid-
dc.subjectQuality-
dc.subjectMalaysia-
dc.subjectIntermediate moisture meat-
dc.titleStatus of Malaysian intermediate moisture meat (sambal daging). The effect of sorbic acid and bht on keeping quality-
dc.typeSeminar Papers-
dc.identifier.callnoTS1955.S95 1978 katsem-
dc.contributor.conferencenameSymposium on Meat Processing Industry in Malaysia-
dc.date.conferencedate10-Mar-78-
Appears in Collections:Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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